Shrimp Po Boy Sliders

  • 12 oz. medium raw shrimp, peeled and deveined
  • ½ c. cornstarch
  • 2 tsp. cajun seasoning
  • Salt & pepper, to taste
  • 2 T. cooking fat of your choice
  • 6 T. mayonnaise
  • 2 tsp. spicy mustard
  • 6 miniature brioche buns, split
  • 1 medium tomato, sliced
  • 1 small red onion, sliced
  • 1 small head Boston lettuce, torn

Peel and devein the shrimp and allow to drain in a colander while preparing the breading mixture.

In a shallow dish, combine the cornstarch, cajun seasoning, salt, and pepper. Stir well with a fork.

Heat the cooking fat of your choice in a heavy-bottomed skillet over medium-high heat. Once the dat is hot, dredge the shrimp in the cornstarch mixture and fry it in batches until pink and crisp on the outside. Drain on paper towels until ready to assemble the sandwiches.

Mix the mayonnaise and mustard to make a creamy sauce. Slather each brioche bun with about a tablespoon of the sauce and layer tomato and onion slices, shrimp, and lettuce on the buns. Serve immediately.

  • Yields: 3-4 servings
  • Preparation Time: 20 minutes
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